First, find a beautiful piece of fish

  • By Sue Ade
  • Tuesday, July 12, 2016 5:00pm
  • LifeFood

To make Baked Summer Grouper with Tomato-Basil Cream Sauce you’ve got to first find a top rate piece of fish. With grouper being pricey, you’ll also want to be sure you’re getting what you’re paying for, so when you make your selection, do so from a source that you can trust. (Did you know that the three top mislabeled species of fish are grouper, salmon and red snapper? Even the experts are often fooled.) The grouper pictured here came from the White Shrimp Company Seafood Market on St. Helena Island (843-838-7525) and was as good a piece of grouper as I’ve enjoyed anywhere, at home or in a restaurant.

Unless we catch it ourselves, it’s always a good idea to give fish the sniff test before we take it home, especially when purchasing fillets, when you can’t inspect the fish’s eyes, which should be clear and bright, or the gills, where pink or red and not dried are virtuous things. Plainly said, the fish should not smell “fishy,” but like the ocean. (The ocean does not smell like ammonia – a sign your fish is not fresh and has begun to decompose. And yes, this is as undesirable as it sounds.) Assuming you’re shopping with a reputable fishmonger and the fish smells like a day at the beach, you’ll also want your fish fillets to be of good color (no yellowing or browning) and moist looking, as well.

When you go to all the trouble of selecting as near perfect seafood as you possibly can, be certain whatever other ingredients you are planning to use in your recipe is of equal quality. But with fish dishes, of course, it all starts with the fish. So first, find a beautiful piece of fish.



More in Life

Minister’s Message: The power of small beginnings

Tiny accomplishments lead to mighty successes in all areas of life

A copy of “Once Upon the Kenai: Stories from the People” rests against a desk inside the Peninsula Clarion’s offices on Wednesday, Aug. 3, 2022, in Kenai, Alaska. (Ashlyn O’Hara/Peninsula Clarion)
Off the Shelf: Hidden history

‘Once Upon the Kenai’ tells the story behind the peninsula’s landmarks and people

Artwork by Graham Dale hangs at the Kenai Art Center in Kenai, Alaska, on Tuesday, Aug. 2, 2022. These pieces are part of the “Sites Unseen” exhibition. (Jake Dye/Peninsula Clarion)
Apart and together

‘Sites Unseen’ combines the work of husband and wife pair Graham Dane and Linda Infante Lyons

Homemade garlic naan is served with a meal of palak tofu, butter chicken, basmati rice and cucumber salad. (Photo by Tressa Dale/Peninsula Clarion)
On the strawberry patch: Naan for a crowd

When it comes to feeding a group, planning is key

P.F. “Frenchy” Vian poses with a cigar and some reading material, probably circa 1920, in an unspecified location. (Photo courtesy of the Viani Family Collection)
Unraveling the story of Frenchy, Part 6

The many vital chapters in the story of Frenchy fell into place

Jesus, God of miracles, provides

When you are fishing or eating them, remember how Jesus of Nazareth used fish in some of his miracles

Sugar cookies are decorated with flowers of royal icing. (Photo by Tressa Dale/Peninsula Clarion)
Blooming sugar cookies

These sugar cookies are perfectly soft and delicious, easy to make, and the dough can be made long in advance

Minister’s Message: What God wants you to know

Do you ever have those moments when you turn toward heaven and ask God, “What do You want with me?”

Most Read